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Effect of Thawing Methods and Storage Time on Physicochemical Characteristic and Fatty Acid and Amino Acid Content of Frozen Duck Meat

机译：解冻方法及贮藏时间对冷冻鸭肉氨基酸脂肪酸和氨基酸含量的影响

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Kang-Nyeong Heo; Euichul Hong; Bo-Seok Kang; Byoungho Park; Jae-Beom Cha; Hyo-Jun Choo; Il Kwon; Ji-Hyuk Kim;
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1. Effect of Thawing Methods and Storage Time on Physicochemical Characteristic and Fatty Acid and Amino Acid Content of Frozen Duck Meat [J] . Kang-Nyeong Heo, Euichul Hong, Bo-Seok Kang Korean Journal of Poultry Science . 2019,第4期

机译：解冻方法和贮藏时间对冷冻鸭肉氨基酸和氨基酸含量的影响
2. Effects of e-beam irradiation on amino acids, fatty acids, and volatiles of smoked duck meat during storage [J] . Yunhee Jo, Kyung-A An, Muhammad Sajid Arshad, Innovative Food Science & Emerging Technologies . 2018,第期

机译：电子束照射对储存期间烟熏鸭肉氨基酸，脂肪酸和挥发物的影响
3. Changes of Fatty Acids and Amino Acids Contents of Korean Native Commercial Ducks Meats with Different Raising Periods [J] . Kang-Nyeong Heo, Hyo-Jun Choo, Chong-Dae Kirn, Korean Journal of Poultry Science . 2013,第3期

机译：不同生长时期韩国土产野鸭肉中脂肪酸和氨基酸含量的变化
4. HOW CHANGES IN FATTY ACID COMPOSITION OF FISH FEED INFLUENCES OMEGA-YATTY ACID CONTENT IN CARP MEAT [C] . Radmilo Colovic, Ljiljana Kostadinovic, Dusica Colovic, Annual Meeting of the European Aquaculture Society . 2013

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5. THE DEVELOPMENT OF A CRYSTALLINE AMINO ACID REFERENCE DIET FOR CHICKS WITH SPECIAL REFERENCE TO ITS USE IN STUDYING THE EFFECT OF SUBOPTIMAL AND SUPEROPTIMAL DIETARY CONCENTRATIONS OF AMINO ACIDS ON THE FREE AMINO ACID CONTENT OF BLOOD PLASMA [D] . DEAN, WILLIAM FOSTER, JR. -1

机译：小鸡的结晶氨基酸参考饮食的开发及其特殊参考，可用于研究亚最佳和最高饮食浓度的氨基酸对血浆中游离氨基酸含量的影响
6. Influence of E‐beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat [O] . Muhammad Sajid Arshad, Joong‐Ho Kwon, Rabia Shabir Ahmad, 2020

机译：电子束辐照对冻鸭肉的微生物理化特性和脂肪酸谱的影响
7. EFFECT OF DEEP-FREEZE STORAGE TIME AND THAWING METHOD ON PROFILE OF FATTY ACIDS IN INTRAMUSCULAR FAT OF RABBIT MEAT [O] . Iwona Chwastowska-Siwiecka, Joanna Kaliniewicz, Jacek Kondratowicz, 2014

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Effect of Thawing Methods and Storage Time on Physicochemical Characteristic and Fatty Acid and Amino Acid Content of Frozen Duck Meat

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